自製港式脆皮燒肉

港式的脆皮燒肉最好吃的就是那塊小小的豬皮~
豬皮咬起來啵啵響~爆酥脆~瘦肉部分不會乾柴喔~

[img]https://d2lmcf1aevw3pp.cloudfront.net/hPc3ARiQrbt2PF9232WoWWjv6eY=/800x600/uploads/recipe/cover/102812/aa125d991c8aed60.jpg[/img]

食材
豬五花肉600克1斤
小蘇打粉(可省略)1克
醃料
五香粉1小匙
鹽1.5小匙
白胡椒1小匙
糖2小匙


[b]所需時間： 45 分鐘[/b]


1
豬五花先煮至七分熟
[img]https://d2lmcf1aevw3pp.cloudfront.net/Xn-RagJRS2XHoFY1yt6i9emqHZk=/200x150/uploads/step/cover/457911/60532da0b126f676.jpg[/img]

2
用廚巾紙擦乾水分,用叉子或竹籤在豬皮上戳出密密麻麻的洞(用力戳別跟他客氣)
[img]https://d2lmcf1aevw3pp.cloudfront.net/fBSDLmmTSJrIgvdaYfCMb0nZ3co=/200x150/uploads/step/cover/457913/d85ddbeaa6c9b73e.jpg[/img]

3
在下半部平均的切幾刀,切到肥肉的部分停止(讓[醃料]均勻入味)
[img]https://d2lmcf1aevw3pp.cloudfront.net/plvitKv22sIt_YKq2PLk3hEl-Ac=/200x150/uploads/step/cover/457915/20eb42a622e02b22.jpg[/img]

4
均勻地塗抹上[醃料],每個空隙都要搓揉一下,豬皮帶過就好,用鋁箔或保鮮膜包住下面的部分,豬皮不要包.放冷藏至少6小時(豬皮越乾燥越酥脆,冰箱是最大的脫水機)\
[img]https://d2lmcf1aevw3pp.cloudfront.net/ezWuh3gyI552goR4K8EMZmjBHwU=/200x150/uploads/step/cover/457912/0465fc7544914d49.jpg[/img]

5
要烘烤之前在豬皮上灑上小蘇打,請不要多於一克會影響口感
[img]https://d2lmcf1aevw3pp.cloudfront.net/tFE-eXUVPx2r1xW4-lZh4G0WPhk=/200x150/uploads/step/cover/457914/50bc5375016d1926.jpg[/img]

6
瘦肉部分剛好卡在網架上保持形狀,底下放烤盤,烤盤上放鋁箔接住滴下的油就不用洗烤盤了,230度放中層烤20分鐘
[img]https://d2lmcf1aevw3pp.cloudfront.net/UkrzxQDNk85E4BUowfm0EnyYIZo=/200x150/uploads/step/cover/457916/c87ac03237eb80b7.jpg[/img]

7
換面改180度烤20分鐘,用竹籤插入沒有血水即可出爐
[img]https://d2lmcf1aevw3pp.cloudfront.net/nhI1QEPdbvWmUL5gZHYkDjdNTvg=/200x150/uploads/step/cover/457917/66b3cb22727f59ca.jpg[/img]

8
靜置冷卻10分鐘
[img]https://d2lmcf1aevw3pp.cloudfront.net/4EeSolxkK5L8SIgz0Q_u7WaQzu0=/200x150/uploads/step/cover/457918/a8c45604751c0fe9.jpg[/img]

9
切片擺盤
[img]https://d2lmcf1aevw3pp.cloudfront.net/CW8soqsw5yR0TyeRNmYyYfW8Hfw=/200x150/uploads/step/cover/457920/6d7f462219fcc84d.jpg[/img]

10
豬皮咬起來啵啵響~爆酥脆~瘦肉部分不會乾柴喔~
[img]https://d2lmcf1aevw3pp.cloudfront.net/jVAqe_D79K_Fpzsf3wi6ivjFLIU=/200x150/uploads/step/cover/457921/a6945de958cd33bb.jpg[/img]


[color=Red]小撇步[/color]
如果你喜歡瘦肉部分是軟嫩的口感,可以直接用鋁箔包住瘦肉部分入爐烘烤(ˊ豬皮不要包喔)